25-Minute Gorgonzola Cream Sauce (For Steak!) - Well Seasoned Studio (2024)

FAQs

What is gorgonzola sauce made of? ›

Ingredients For Gorgonzola Cream Sauce

Heavy cream: The base of the sauce is made from boiling heavy cream until it reduces and is thickened. Garlic: To infuse the sauce with garlic flavor. Gorgonzola cheese: The main flavor throughout the creamy sauce.

This easy Gorgonzola sauce is buttery, garlicky, and impressive. Tastes just like that yummy sauce that restaurants serve over grilled chicken and steak. This sauce may also be cooked on a cool part of your grill while grilling meat.

The easiest way to pair Gorgonzola with steak is to crumble it over top of a cooked filet or into an accompanying side dish — think mashed potatoes, endive salad, or french fries. Or, you could encrust the filet with bits of the blue cheese before placing it into a cast iron skillet and broiling.

Blue cheese, particularly gorgonzola, pairs well with honey and sweet jams. Pears and tart green apples, like a Granny Smith, add brightness and a little palate cleanse in between bites. For crunch, try walnuts, pecans, or Marcona almonds.

Gorgonzola Cheese is a Healthy Source of Proteins

For example, one hundred grams of Gorgonzola cheese contains 21.8 grams of protein from high-quality milk. It is a further advantage because milk proteins (casein and whey) contain all essential amino acids that your body cannot produce, and you get them through foods.

A cheese simply labeled "blue" will typically be more intense-tasting, saltier and less creamy than Gorgonzola, but you can usually substitute one for the other in most recipes, and they both work beautifully on cheese boards.

Another blue mold cheese named after its place of origin is Roquefort, made from sheep's milk. Tangy, crumbly and with a unique marbling, this cheese closely resembles its Italian counterpart. Aromatic and pungent, Roquefort holds its own when used as a substitute for Gorgonzola.

Gorgonzola is a type of blue cheese that originated in Italy and is loved by cheese enthusiasts all over the world. Its distinctive blue-green veins and creamy texture make it a popular choice for a variety of dishes, and its tangy, slightly sharp flavor is sure to delight your taste buds.

Gorgonzola is made from unskimmed cow's or goat's milk. Penicillium glaucum mold is added to create the blue green veins in the cheese. In creating gorgonzola, starting bacteria is added to milk, along with Penicillium glaucum mold .

The classic way to serve it is with mascarpone, in a cream sauce, perhaps garnished with chopped hazelnuts. It can also be enjoyed with fruit, vegetables, jams, honey, mostarda and even chocolate.

Do you eat the skin on Gorgonzola? ›

Basically, there are two parts of a cheese- the rind and the paste- and you can eat BOTH parts as long as they're not wax/plastic or specifically designated on the label as “inedible” (e.g. the rind of Italian Gorgonzola Dolcelatte, which is by no means toxic or anything like that- it just brings a rather unpleasant ...

Gorgonzola may be eaten in many ways, as with all blue cheeses. It is often added to salads, either straight or as part of a blue cheese dressing. Combined with other soft cheeses, it is an ingredient of pizza quattro formaggi ("four-cheese pizza").

Very sweet and tasty, peach jam matches with spicy cheeses or with the marbled ones, such as Pecorino from Sardinia, Formaggio di Fossa or Gorgonzola.

An unopened gorgonzola container will keep in the fridge for up to 3-4 weeks. During this time, it will continue to mature, so don't let it go past that 4-week mark. Once open, you should use up all the gorgonzola within a week.

The absolute best way to enjoy a good gorgonzola is to just eat it, at room temperature. Soft and runny. I mean, if you have something really good there will be no need to mess it up.

In a mixing bowl combine the sour cream, mayonnaise, and gorgonzola. Using a wooden spoon, stir the mixture to combine the cheese through the mixture. Loosen up the mix with the buttermilk, a tablespoon at a time, until it comes to a salad dressing consistency. Season the mix with salt, and pepper, to taste.

Often referred to as blue cheese, Gorgonzola is exclusively made from cow's milk, often boasting milder flavors than those of other blue cheeses.

Gorgonzola and feta are two of the world's most popular and famous cheeses. While they share some similarities, such as being mold-ripened, they have distinct differences when it comes to taste, texture, and uses.